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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner - Restaurateur

Soft chocolate cake

270 g/mould

Preparation

500 g eggs
150 g invert sugar
250 g sugar
150 g pure almond powder
240 g flour
50 g cacao powder
8 g Bicarbonate
100  Bitter chocolate
45 g Chocolate liquor
240 g Sélection cream 35 % fat
175 g Liquid Clarified Butter 99,9 % fat

Corman'products of the recipe